Thick Cut Pork Chops

Bring one of the pots down to a simmer by reducing the heat (rather than rapid boil). Cook the potatoes for around 12-15 mins until you can easily slip a knife through them. Drain and keep to the side when done.

Chop the garlic in half and rub firmly all over the pork chops. Rub ½ tsp of olive oil over each pork chop and season with salt and pepper. Cook in two batches in a non-stick pan on searingly high heat for 1 min on each side. Cook for another minute standing on its rind (for a nice crisp edge).

Transfer the chops to a baking tray. Put them in the oven on the middle shelf and cook them for 10 mins, leaving them nice and juicy inside. Once they are done, rest them for 5 mins out of the oven.

Simmer the broccoli in the other pot of salted water for about 3-5 mins until tender but still slightly crunchy. Drain, season with a pinch of salt and pepper, cover and set aside to keep warm.

When the potatoes are cooked, drain and season them well with salt and pepper. Crush them with a potato masher or fork until they’re slightly broken. Grate over a good pinch of lemon zest (just the yellow part of the skin). Mix in the crème fraîche, taste and add more salt and pepper if needed.

On medium heat, melt the butter and 1 tbsp of best quality olive oil in a frying pan until foaming. Throw in the sage and a tbsp of water and fry for a minute. Remove the pan from the heat and add 2 tsp of lemon juice and salt and pepper to taste.